Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 700 g flour
- 525 g butter
- 275 g suar
- 275 g hazelnuts, round
- 2 egg yolks
- 1 ½ lemon (s), add the juice
- 3 tablespoon cinnamon powder
For the cast:
- 200 g powdered suar
- 5 tablespoon lemon juice
Moreover:
- 2 glasses jam (currant jelly, red)
Print Recipe
Pin Recipe Instructions
- Combine 700 g flour, 525 g butter, 275 g sugar, 275 g hazelnuts, juice from 1½ lemons, 2 egg yolks, and 3 tablespoons cinnamon powder. Knead for 2–3 minutes until smooth. Wrap in cling film and refrigerate overnight.
- The next day, roll out the dough on a floured surface to 3 mm thick. Cut into rounds using a small notched cookie cutter and place on a baking sheet lined with parchment paper.
- Bake at 180°C (350°F) for 10 minutes until the edges are golden brown.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely for about 15 minutes.
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